Treffer 1 - 7 von 7 für Suche 'Tuccio, Maria Grazia', Suchdauer: 0,44s Treffer weiter einschränken
  1. 1
    Effect of water content on gelatinization functionality of flour from sprouted sorghum

    Effect of water content on gelatinization functionality of flour from sprouted sorghum von Chiodetti, Miriam, Tuccio, Maria Grazia, Carini, Eleonora


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  2. 2
    Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops

    Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops von Marchini, Mia, Paciulli, Maria, Broccardo, Lorenza, Tuccio, Maria Grazia, Scazzina, Francesca, Cirlini, Martina, Carini, Eleonora

    Veröffentlicht in Foods

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  3. 3
    Technological functionality of composite flours from sorghum, tapioca and cowpea

    Technological functionality of composite flours from sorghum, tapioca and cowpea von Marchini, Mia, Marti, Alessandra, Tuccio, Maria Grazia, Bocchi, Elena, Carini, Eleonora


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  4. 4
    Wholewheat bread: Effect of gradual water addition during kneading on dough and bread properties

    Wholewheat bread: Effect of gradual water addition during kneading on dough and bread properties von Parenti, Ottavia, Carini, Eleonora, Marchini, Mia, Tuccio, Maria Grazia, Guerrini, Lorenzo, Zanoni, Bruno

    Veröffentlicht in Food science & technology

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  5. 5
    Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content

    Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content von Parenti, Ottavia, Guerrini, Lorenzo, Zanoni, Bruno, Marchini, Mia, Tuccio, Maria Grazia, Carini, Eleonora

    Veröffentlicht in Food chemistry

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  6. 6
    Use of the 1 H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content

    Use of the 1 H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content von Parenti, Ottavia, Guerrini, Lorenzo, Zanoni, Bruno, Marchini, Mia, Tuccio, Maria Grazia, Carini, Eleonora

    Veröffentlicht in Food chemistry

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  7. 7
    Comparison of lycopene changes between open‐field processing and fresh market tomatoes during ripening and post‐harvest storage by using a non‐destructive reflectance sensor

    Comparison of lycopene changes between open‐field processing and fresh market tomatoes during ripening and post‐harvest storage by using a non‐destructive reflectance sensor von Sikorska‐Zimny, Kalina, Badełek, Ewa, Grzegorzewska, Maria, Ciecierska, Anna, Kowalski, Artur, Kosson, Ryszard, Tuccio, Lorenza, Mencaglia, Andrea A, Ciaccheri, Leonardo, Mignani, Anna Grazia, Kaniszewski, Stanisław, Agati, Giovanni


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